Cod Escabeche with Tomatoes and Artichoke Hearts


Serves 6 as a tapa

½ cup extra-virgin olive oil
1 ½ lbs cod cut into one inch pieces
Salt and freshly ground pepper
1 cup grape tomatoes, halved
1 (14 oz) can artichoke hearts, drained, squeezed of excess liquid and quartered
2 cloves garlic, minced
2 bay leaves
½ teaspoon Pimentón de la Vera (smoked Spanish paprika)
½ cup sherry vinegar
¼ cup chopped Italian parsley

Season the fish with salt and pepper. In a large nonstick skillet, heat 2 tablespoons of the olive oil until shimmering. Add
fish to the skillet and cook over high heat, turning once, until browned, about 10 minutes. Transfer the fish to a deep
platter or baking dish and discard the oil in the skillet.

Add the remaining 1/4 cup plus 2 tablespoons of olive oil to the skillet and heat until shimmering. Add the tomatoes,
artichoke hearts, garlic, bay leaves and pimentón and cook over moderate heat until the tomatoes are a bit wilted,
about 5 minutes. Remove from the heat, add the vinegar and pour over the fish. Garnish with Italian parsley. Let cool
slightly, then serve.